1. Peel off the old leaves on the outer layer of Chinese cabbage, wash them, sprinkle salt evenly inside and outside, marinate for half a day, rinse with clear water to remove the salty taste and squeeze out water;
2. Chop ginger, garlic, apples and pears into powder.
3, the amount of Chili noodles depends on the degree of spicy taste you like, but also depends on the freshness of Chili noodles, and then add a proper amount of cold water to mix Chili noodles, salt and monosodium glutamate;
4. Then pour ginger, garlic, apple and pear powder into Chili noodles, make Chili sauce, start pickling vegetables, and wipe the prepared Chili sauce inside and outside the cabbage from the innermost layer;
5. After wiping a whole piece, take a container with a cover and wash it clean without oil. It can also be sealed with plastic wrap without a lid. After curing for 3-5 days, spicy cabbage can be served.
Two cabbages, pepper, carrot, leek, ginger, onion, garlic, apple, pear, salt,
1, wash the cabbage, cut a knife from the bottom, then break it off and divide the two cabbages into four petals;
2. Add salt to each cabbage leaf and marinate for more than two hours;
3. The prickly ash is baked with low fire first, and then ground into fine powder with a food processor;
4. Shred carrots, minced ginger, minced onions and garlic, minced apples and pears, and minced leeks;
5. Add Chili powder, salt, fish sauce and a little sugar to the marinade and marinate for a while.
6. The watered cabbage has shrunk a lot. After washing, control the water and dry it.
7. Then spread the marinade on each cabbage leaf as much as possible;
8. Put it in a container, then pour in the remaining marinade, then cover it, wrap it with plastic wrap, and put it in the refrigerator for a week, and the spicy cabbage will be served.
Chinese cabbage, dried Chili powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.
1, take out the old cabbage and yellow leaves, rinse them, soak everything in salt water for 2 days, take them out and drain them;
2. Peel and stalk garlic, wash and chop minced garlic, wash and chop apples and Pak Lei, wash and chop fresh fish, add dried Chili powder, and make it into paste with beef soup for later use;
3. Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the cylinder underground and use straw mats around it.
Leave 20% out of the ground, then seal it, cover it tightly with grass, keep it at about 4 degrees, and wait 15-20 days before serving spicy cabbage.
Chinese cabbage, radish, carrot, coriander, salt, soy sauce, monosodium glutamate, Chili powder.
1. Remove roots and leaves from cabbage, wash, shred radish and carrot, and chop parsley;
2. Put the sorted Chinese cabbage in a jar, sprinkle salt in layers, sprinkle a little water on it after putting it on a plate, compact it, take it out after 5 days, drain the water, soak the shredded radish in water for 12 hours, take it out and drain the water;
3. Mix shredded green radish, shredded carrot, coriander powder, soy sauce, monosodium glutamate, Chili powder and sauerkraut, mix well and pickle. After 2-3 days, spicy cabbage will be served.